Sauté the Onions Peel and dice the onions. Heat the olive oil in a large pot or deep frying pan. Add the onions. Pro Tip: I add the salt and pepper here; it distributes more evenly and helps the onions sweat. Sauté for 2–3 minutes over gentle heat until translucent.
Brown the Beef Turn up the heat slightly and add the ground beef. Brown thoroughly. Aim for a gentle crust on the meat—this is where the deep, savory flavors develop. Be careful not to burn it.
The Tomato BaseStir in the diced tomatoes and the passata. Add your spices (beef broth, smoked paprika, sweet paprika, and chili flakes) now so they can infuse into the sauce as it begins to simmer.
The "Clean" Bean Prep There is a debate about whether to rinse beans, but for a Celiac-safe kitchen, I always rinse them. Removing that "starchy gunk" makes the dish much lighter on the stomach and easier to digest after a long workout.
Add the Bell Pepper Rinse and cut the bell pepper into small chunks or strips, depending on your preference. Add them to the pan. I add them later in the process to keep a bit of texture and freshness.
The Secret Ingredient: Dark Chocolate Carefully chop the dark chocolate into small pieces. Technique Tip: I use a large chef’s knife, keeping the tip on the board and using the heel of the blade to chip the chocolate safely. Add the chocolate to the simmering pan and stir until melted and glossy.
The Final Simmer Let the chili simmer for another 15–20 minutes. By now, you should be at about 45 minutes of total cooking time, allowing all those flavors to marry together.
Serve and Fuel Up Prepare your toppings: sour cream, shredded cheese, and gluten-free tortilla chips. Add extra chili flakes if you like more heat. Guten Appetit!
